You don’t have to rely on that goopy potato salad from the deli counter when you need a quick side dish for a backyard barbeque. Partially cooked red potatoes (which can be eaten straight out of the bag) eliminate the drudgery of scrubbing and boiling and let you throw together a summer salad in minutes. In place of traditional mayonnaise, using a tangy coleslaw dressing and a dollop of Dijon mustard; the vinegar in both wakes up the plain spuds. Add a handful of chopped watercress and a pickle relish for color and crunch. You’ll never miss the mao.

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